Chocolate Cheesecake

Baking posts are definitely one of my favourites to write! I’ve never made a chocolate cheesecake before – or a regular cheesecake in fact! – but I thought I would give it a go and I’m pleased to say it actually turned out quite good! It took around half an hour prep and 35 minutes to cook, plus 2 hours to stand and a night in the fridge (this last part was not included in the recipe but made it loads better!)

It’s quite a simple recipe and I added/changed a few of the measurements to suit me. The only thing I struggled with was the amount of mixture I had left over afterwards. I didn’t use the required 25 inch tins (I used 15 inch) but even if I had there would’ve been loads left over!

This is the original recipe: https://www.bbcgoodfood.com/recipes/8248/double-chocolate-cheesecake

Ingredients

For the biscuit crust:

85g melted butter

14 plain digestives

For the cheesecake:

3 x 300g packs full fat Philadelphia cheese

200g golden caster sugar

4 tbsp cocoa

2tsp vanilla extract

3 large eggs

284ml pot soured cream

Bar of dark chocolate (more than 100g)

3 tbsp milk

284ml pot double cream

Method

I’m not going to go into great detail about this part, because it’s fairly simple.

  1. Heat the oven to 180C/fan 160C/gas 4. Line the base of the baking tray with parchment and grease the sides with butter.
  2. Mix the melted butter and biscuit crumbs, then press them into the bottom of the tin. Bake this for 10 minutes.
  3. Turn the oven up to 240C/fan 220C/gas 9.
  4. Mix all the other ingredients together – leaving a little chocolate for the icing. Pour this over the top of the cooked biscuit crust.
  5. Bake this for 10 minutes, then turn the heat down to 110C/fan 90C/gas 1/4 for 25-30 minutes.
  6. Turn off the oven, open the door a little and leave it to cool in the oven for 2 hours.
  7. I put the cheesecake in the fridge overnight – this isn’t included in the recipe but made the texture and taste so much better!

To decorate the cheesecake –  I spread chocolate icing over the top (melted from the left over chocolate bar). I then used the rest of the melted chocolate to make little shapes and put them on the top. (To do this I created shapes on baking parchment then put them in the fridge for around 30 minutes until the chocolate had set)

I hope this recipe is useful to you! I’d love to hear how your recent baking experiments have gone, so leave a comment to let me know! 🙂

 

 

Cupcakes

Hey 🙂 I thought I would do another baking post because my last one was pretty popular and everyone seemed to enjoy it! I had a day off today from revision and I decided it would be the perfect time to do some baking. This time I did something a bit simpler and went with cupcakes. I used a typical cupcake recipe (below) and then had fun with the icing. It made 24 large cupcakes but I ran out of space in the trays so I decided to do some mini ones too – these are so cute by the way and would make perfect petitfours for parties. For making the cakes I more-or-less put everything together in a bowl and mixed it. Also, don’t forget to heat the oven to 180 degrees C and leave them in for 20 minutes.

Ingredients:

300g Self-raising Flour

300g Caster Suger

300g Unsalted butter (I used Stork which is great for making cakes)

6 medium eggs (whisked)

1/2 tbsp Vanilla Extract

For the icing I used Betty Crocker chocolate icing, which is my absolute favourite icing to use because it’s effortless. I used piping bags with a nozzle to put the icing on the cupcakes. I then decorated them with mini marshmallows, edible glitter and skulls (this seems weird but I only had Halloween decorations!) However, putting icing on like this uses it up very quickly and therefore I was unable to do many in this way.

Have a good evening! 🙂

IMG_2274IMG_2277IMG_2280